7/ 

SciRR 
Desk 



Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 



SciRR 
Desk 

T X 

115 



Ab\\\X\\ Of 0O«p*j$ft 



rr 



UNITED STATES OF AMERICA. 



THE 




J 

AN EXCELLENT GUIDE TO THE HOUSEWIFE. 

BY 



RICHARDS & WARREN. 



PHILADELPHIA: 

18G9. 



ALMANAC FOR 1869. 



4 5 
ll!l2 
1819 

25 '26 

l| 2 

8! 9 
15110 17 
22 : 23 24 

J J 



13 1-4 
20 
27 



9 

15 10 

21 22 123 
28 29 30 



1 2 3 
8 ! 9|10 
IS'lO 17 



7 
14 

21 22,23 



28 1 29 



3 
10 
10 1 17 



30 31 



24 



11 12 

18|19 
20 



6 
13 

19 20 

20 : 27 



15 

22 
29 

0 
13 
20 
27 

3 
10 
17 

24 25 



4 

11|12 
18119 



25 26 27 28 



9 10 
15ilG|l7 
22! 23 24 



29 31 



12113 14 15 

22 



19 20 21 
26 27 28 



3! 4 
10!11 



17 

24 
31 

7 
14 
21 
28 29 



31 



22 23 241 



29 



4 5 
11 1 12 
IS, 19 



25 



26 



1G 

23 
29i30 



1 

8 

15. _ 
22 23 



0! 7 
13 14 
20 21 



80 



3*1 



3 

10 «H 

17 £ 

311 ' 



6 

13:14 



10 11 



3 

9110 



28 29 



26 27 



17118 

24|25 



l! 2 



3 
10 

15'1G 17 
22 23 '24 
29 30l31 



15 



22 23 



16 



26 27 



ECLIPSES FOR THE YEAJR 1869. 

In the year 1869 there will be four Eclipses, two of the Sun an<? 
two of the moon. 

A Partial Eclipse of the Moon, Jan. 27, visible to North and 
South America, Europe, part of Asia and Africa. 

An Annular Eclipse of ihe Sun, Feb. 11, visible to the southern 
portions of South America and Africa. 

" lm aa .f,h,\; nnn TnlrW iri.iWMft A.^triilia Asia 



THE 




CONTAINING TAMABLE RECIPES FGK 



Ice Creams, Puddings, Pies, Cakes, Blanc 
Mange, Custards, &c, &e., 

BEING AN EXCELLENT GUIDE TO 




PHILADELPHIA. 




INTKQDUCTKXN. 

There being Drawing-Boom Com- 
panions, Ladies 7 Companions, Floral 
Companions, Parlor Companions, &c, 
the idea was conceived that the 
Kitchen should not be neglected in 
this respect, and to fill the deficiency 
this little book is offered to the public 
as a " Kitchen Companion." Hoping 
it may be appreciated as its merits 
deserve, we leave it in your hands. 

The Author. 

[Entered according to Act of 'Congress in the year 
1-869, by 

RICHARDS & WARREN, 
in the Clerk's Office of the District Court of the 
United States, -in and for the Eastern District of 
Pennsylvania.] 




There are few things which concern a com- 
munity more than the preparation of the foo't 
upon which the people depend for life, health, 
and comfort, and it is a gratifying fact that 
science in its onward march is placing within 
the reach of all the means by which the 
average of human happiness may be much 
enhanced each year, simply by the render- 
ing of our daily fare more acceptable, and it 
is indeed a great consolation that we may have 
good dinners oftener than heretofore, for it is an 
admitted fact that the sympathies of men are 
more readily reached through their stomachs 
than any other way ; it has been said that if you 
wish to ask a favor of any one select a time just 
after a good meal has been partaken, and no 
doubt the better the meal the more readily will 
the favor be granted (Wives who have not learned 
this fact by experience should make a note of it). 
The idea has been set forth and cherished, that 
the husband and the children are entitled to as 
much consideration as occasional guests, and 
the meals should be as tempting to the appetite, 
and the table ought to be set out as carefully and 
neatly every day as on special occasions. A 
xentleman whose better-half had not adopted 
his as her rule, played off a rich joke upon her 
me day. He addressed her a note, politely in- 



4 



HOME. 



forming her that a gentleman of lur acquaint- 
ance — an old and true friend — would dine with 
her that day. Upon reception of the word all 
hnnds went lo work to get everything in order. 
Precisely at t welve o'clock she was prepared to 
receive her guest. The house was as clean as a 
pin; a sumptuous dinner was on the table, and 
she was arrayed in her best attire. A gentle 
knock was heard, and she started with a palpi- 
taxing heart to the door. She thought it must 
be an old friend, perhaps a brother from the 
place whence they had once moved. On opening 
the door she saw her husband with a smiling 
countenance. 

44 Why, my dear," said she in anxious tone, 
44 where is the gentleman of whom you spoke in 
your note ?" 

"Why," replied the husband complacently, 
44 here he is. " 

44 You said a gentleman of my acquaintance — 
an old and true friend; — would dine with us to- 
day." 

44 Well," said he good humoredly, 44 am I not a 
gentleman of your acquaintance, an old and true 

friend ?" 

44 Oh!" she cried distressingly, "is there no- 
body but you ?" 
44 No." 

" Well, I declare this is too bad," said the wife 
in a disappointed tone. 

The husband laughed immoderately, and then 
they both laughed, and finally they sat. down 
cosily together and enjoyed a good dinner, with- 
out having company, and they have dene so many 
times since. 



HOME. 



5 



In the following pages will be found a variety 
of practical recipes of incalculable value to the 
housewife, and no one can read them without 
being struck by the good sense which pervades 
them. It. is amusing to notice the indenniteness 
of most of the recipes which are floating through 
the newspapers. They presuppose experience 
and knowledge, and remind one of Dinah's 
recipe for making "delicious cornbread. " 

" Why, Darlin'," she said when asked how it 
was made, "sometimes gen'ally 1 takes a little 
meal, an' sometimes gen'ally I takes a little 
flour; an T kind o' mixes 'em with hot water; an' 
I puts in eggs 'nough, an' a little salt, an' then I 
bakes it just 'bout 'nough, an' you do so, jist so, 
honey, an' you'll make 'em good as I do." This 
is a fair sample of every day recipes, but care 
has been taken in those, here published, to make 
them intelligible to all. The superiority of Fla- 
voring Extracts as a means of flavoring (and all 
cooking and pastry should be properly flavored) 
will be readily perceived by their use. Take 
Lemon for instance ; by the use of the Ex- 
tract the pure flavor alone is communi- 
cated; use the peel, and the bitter qualities 
are mingled, and often your pies or pud- 
dings are spoiled. In all things we should 
use the best means, for they are open to 
to all ; a man may dig with a pitch fork, but is 
it the best instrument? It is important also 
that good Extracts be used, therefore ask your 
grocer or druggist for Richards & Warren's make, 
and take no other, and you may rest assured that 
you will get an article worthy of your confidence. 
See advertisement on the back cover of this book. 



TtEClrES. 



Ice Cream. — Take one quart new milk, add 
when boiling, half a tablespoonful of arrowroot, 
wet with a little cold milk. When cold, add one 
pint of milk, half a pound of sugar, and one 
tablespoonful of Extract of Vanilla, or any other 
flavor you may desire ; mix well together and 
place in a freezer ; then place the freezer in a 
bucket and put broken ice and salt around it 
alternately so as to touch every part, and press 
it down tightly. Agitate the cream by turning 
the can back and forth with the hand ; in about 
ten minutes open the can and stir in the portions 
that have adhered to the sides. Continue this 
until the whole is frozen into a stiff but smooth 
substance. 

Another Made witii Cream. — To one quart 
of rich cream, add one half pound of sugar and 
a small tablespoonful Extract Vanilla, or some 
other flavor if preferred, and proceed as above 
directed. 

Cream Pudding. — Take one quart of milk, mix 
with two teaspoonsful Extract Nutmeg. Beat up 
the yolks of eight eggs with the whites of three, 
and mix with a dessertspoonful of flour, also with 
a quarter of a pound sweet almonds blanched 
and beaten fine with a teaspoonful of Extract 
Orange, then by degrees mix in the milk and 
beat all together; take a thick cloth, wet it, 
flour it well, pour in the mixture, tie it close 
and boil it half an hour, then turn it into a dish, 
pour melted butter over it and sprinkle fine 
sugar over all. 



Ask your grocer for Bichards & Warren's 
Extracts. 



RECIPES 



7 



Lemon Cake. — Mix ten ounces flour, five 
ounces butter, five ounces sugar ; beat in the 
yolk of one egg, and flavor with two tea- 
spoonsful Extract Lemon ; divide into cakes and 
bake. 

Devonshire Cake.— Take one pound flour, 
one pound currants, three-quarter pounds sugar, 
half-pound butter, three tea-spoonsful Extract 
Lemon, half pound citron, whisk all together 
-uh eight eggs, add a wineglassful brandy, and 
bake m slow oven two hours and a half. 

Cup Cake. — TMs^ five eggs, three cups sugar, 
one cup butter, four caps flour, one cup milk, 
one teaspoonful soda, one ttaspoonful cream of 
Tartar, two teaspoonsful Extract Vanilla or 
Lemon ; mix together and bake. 

Cream Pie. — Make a cake with one and a half 
cups sugar, one-third cup butter, three eggs, 
half cup milk, two and a half cups flour, one 
teaspoonful cream of Tartar, half teaspoonful 
soda, one teaspoonful Extract Nutmeg. 

Make a filling with half cup flour, one cup 
sugar, two eggs beaten well together, and stirred 
into a pint of milk while boiling. When cool, 
flavor with two teaspoonsful Extract Vanilla or 
Lemon. 

This is sufficient for two pies. Bake the cake 
in two loaves, cut them open and place the cream 
between. 



Richards & Warren's Extracts, estab- 
lished in 1845. 



8 



RECIPES. 



Puff Cake.— Take two cups sugar, half cup 
butter, one cup milk, three cups flour, three eggs,- 
half teaspoonful soda, one teaspoonful creainof 
Tartar, one teaspoonful Extract Vanilla or 
Orange. Bake in a quick oven. 

Love Cake. — Mix together three eggs, five 
ounces sugar, six ounces flour, a little salt, and 
a teaspoonful Extract Mace; to be dropped; 
sprinkle sugar on before baking. 

Apple Tapioca Pudding.— Take four table- 
spoonsful of Tapioca, pour on a quart bo^g 
water, let it boil until clear, then put ^ a table- 
spoonful of butter, when mel*^ add four large 
apples, pared and sliced, sweeten to the taste, and 
add two teaspoonsfi*! Extract Vanilla, Lemon or 
Orange ; let it boil until the apples begin to 
soften, then bake in an oven half an hour. To 
be eaten cold with cream sweetened and flavored 
poured over it. 

Tapioca Blanc Mange. — Soak half a pound 
Tapioca for an hour in a pint of milk, boil till 
tender, sweeten to taste, and pour into a mould; 
serve with cream sweetened and flavored with 
Extract Vanilla or Strawberry. 

Solid Custard. — Take one ounce isinglass, 
two pints new milk, the yolks of four eggs, 
sugar to taste ; dissolve the isinglass in the milk, 
place upon the fire, let it boil a few minutes, 
add the yolks of the eggs well beaten, sweeten to 
the taste, and put it on the fire until it thickens, 
then remove and stir it until nearly cold, then 
Btir in two teaspoonsful Extract Almonds, and 
place in a mould. 



Flavor your cooking with Bichards & 
Warren's Extracts. 



EXTRACTS. 



9 



RICHARDS & W ARKEiTS 

(formerly KJfiani's) 

CELEBRATED PREMIUM CONCENTRATED 
FLAVORING EXTRACTS. 

For flavoring Ice Creams, Jellies, Pies, Custards, 
Blanc Mange, Junket, Sauces, Soups, Gravies, 
Puddings, Cakes, and all fancy cooking. 

These extracts were established in 1845, and 
an experience of nearly twenty-five years in 
their manufacture, warrants us in claiming for 
them the first place in the market. Their supe- 
riority consists in their great strength, perfect 
purity and delicacy of flavor, which is readily 
perceived by their use, being scientifically pre- 
pared by careful and experienced hands, from 
the choicest Fruits, Flowers, &c, and possessing 
their essential properties in the most concen- 
trated form, free from all woody or inert sub- 
stance, crude or bitter qualities, and the pure 
flavor alone being communicated. 

The following are the flavors : 
Vanilla, Lemon, Strawberry, Green Gage, 
Ginger, Cloves, Jargonel Pear, Allspice, 
Almond, Celery, Nectarine, Nutmeg, 
Peach, Mace, Orange, Pineapple, 
Apricot, Cinnamon, Raspberry, Rose. 

The above are not common Essences, but 
pure Extracts, 



10 



RECIPES. 



Transparent Custards. — Beat eight eggs 
very well, put them into a stew-pan with half 
pound of sugar pounded line, and the same 
quantity of butter, to which add a teaspoonful 
Extract Nutmeg, set it on the fire, keep stirring 
it until it thickens, then set in a basin to cool; 
put a rich puff-paste round the sides of a dish, 
put in your custard, and bake in a moderate 
oven. 

Economical Pudding. — Put two tablespoons- 
ful of rice into a saucepan with as much water 
as the rice will absorb ; when boiled enough, add 
a little salt, then set it by the lire until the rice 
is quite soft and dry ; throw it up in a dish, add 
two ounces of butter, four tablespoonsful of 
Tapioca, one and a half pints of milk, sugar to 
taste, flavor with two teaspoonsful Extract Mace 
and two eggs beaten up. Stir well together, 
and bake an hour. 

Jumbles. — Hub to a cream one pound sugar, 
half pound butter, add eight well beaten eggs, 
two teaspoonsful Extract Lemon, Hour enough to 
make the paste stiff enough to roll out ; roll out 
in powdered sugar, about half an inch wide and 
four inches long, and form into rings. Lay on 
flat buttered tins, and bake in a quick oven. 

Steamed Custards. — Mix together four eggs, 
one pint milk, three tablespoonsful sugar, salt- 
spoonful salt, and one and a half teaspoonful Ex- 
tract Nutmeg. Steam fifteen io twenty minutes. 



Kichards & Warren's Extracts can be had 
of your grocer or druggist. 



RECIPES. 



11 



Apple Fritters. — Pare and core some fine 
large pippins, cut them into round slices, soak 
them for two or three hours in wine sweetened, 
and suflicient Extract Nutmeg to flavor. Make 
a batter of four eggs, a teaspoonful Extract Rose, 
a tablespoonful wine, a tablespoonful milk, 
thicken with enough flour stirred in by degrees 
to make a batter, mix it two or three hours be- 
fore you want it, so that it may be light; dip 
each slice of apple in the batter, and fry them in 
butter ; when done, sift powdered sugar on them. 

Apple Snow. — Pare and core twelve apples, 
steam them until tender, set the apples aside to 
cool, then put over them a whip made of the 
whites of three eggs beaten to a stiff froth. 
Serve with sugar and cream flavored with Ex- 
tract Vanilla. 

Moss Blanc Mange. — Take as much Irish 
moss as will fill a coffee cup, put it into a bowl and 
pour boiling water over it, and let it stand about 
ten minutes, wash it out and soak it over night 
in cold water; put the water and moss into three 
quarts of milk the next morning, and boil ten 
minutes, strain it through a very fine sieve or 
muslin into moulds, add half a teaspoonful salt. 
Serve with sugar and cream flavored with Ex* 
tract Vanilla, Lemon or Strawberry. 

Rice Pudding. — Take one cup of rice, one 
quart milk, sugar to taste, a tablespoonful of 
butter, two eggs, quarter pound of raisins, and 
two teaspoonsful Extract Vanilla ; mix together, 
let it come to a boil, and then place in the oven 
to bake. 



Buy no Extracts but Eichards &Warren's. 



12 



RECIPES. 



Oxford Dumplings. — Mix well together two 
ounces grated bread, four ounces currants, four 
ounces suet, one tablespoonful sifted sugar, a 
teaspoonful Extract Allspice, two teaspoonsful 
Extract Lemon, two eggs well beaten, and suf- 
ficient milk to make the proper consistence, and 
divide the mixture into five dumplings ; fry 
them in butter a light brown color, and serve 
with wine sauce. 

Floating Island. — Beat the whites of five 
eggs with a little currant jelly until they are 
quite thick and of a good color, drop them by 
spoonsful into a dish ; sweeten a pint cream, add 
one teaspoonful Extract Rose, and pour the 
cream in gently around these islands. 

Gold Cake. — Beat half cup of butter to a 
cream, add a cup and a half sugar, then the 
yolks of three eggs well beaten, then two cups 
flour ; dissolve half a teaspoonful soda,half a tea- 
spoonful cream of Tartar, a little salt, and a tea- 
spoonful Extract Vanilla in half a cup milk, then 
stir all together just before placing in the oven. 

Silver Cake. — Make the same as above, sub- 
stituting the whites of three eggs for the yolks. 
Extract Pineapple, Rose, or any other flavor, 
may be used. 

Raised Doughnuts. — Mix together one pint 
milk, three eggs, one cup sugar, one cup mo- 
lasses, one cup yeast, half cup butter, one tea- 
spoonful soda, two teaspoonsful salt, and two tea- 
spoonsful Extract Allspice ; form into dough- 
nuts and bake. 



Try Bichards & Warren's Extracts, and 
be convinced of their superiority. 



EXTRACT. 13 
EXTRACT TAXILLA. 



This delightful flavor, which is so well known 
and so much admired, because of its general use 
in the flavor of Ice Cream, is manufactured from 
the bean of the "Vanilla Aromatica," a plant of 
peculiar growth, the best varieties of which we 
receive from Mexico ; it is a climbing, shrubby, 
serial plant, which commences its growth in the 
crevices of rocks, or on the trunks of trees, sus- 
pending itself to contiguous objects, and finally 
becomes detached from the original support, be- 
ing truly an serial plant. Our agent in Mexico 
gives us some interesting accounts of the mode 
of preparing the fruit or beans for market, which, 
however, our space will not permit us to publish 
here. Our preparation of Vanilla possesses the 
peculiar flavor of the fruit to a great degree, and 
readily communicates its properties to pastry 
and fancy cooking generally. 

Directions for Use. — When it is possible it 
should be added after the article is removed from 
the fire, and be thoroughly stirred in while cool- 
ing. The quantity used should be governed by 
the taste — usually about a teaspoonful to the 
pint. For acid sauces, as apples, &c, it is better 
to mix cold a short time before using. If mixed 
while hot, the quantity must be increased, as a 
great portion of the strength is evaporated or lost. 



In purchasing, be sure to get Kichards 
& Warren's Extracts, for there are many 
worthless articles in the market. 



14 



RECIPES. 



Sugar Doughnuts. — Dissolve one teaspoonful 

of soda in two-thirds of a cup of mi.k, then add 
three eggs, one and a half cups sugar, and two 
teaspoonsful butter well beaten together; add to 
the mixture as much flour as will make it stiff 
enough to roll; a little salt and a teaspoonful 
Extract Nutmeg should be added to the milk. 

Sponge Cake. — Take three eggs, one cup 
sugar, one and a half cups of flour, seven table- 
spoonsful milk, a little salt, half teaspoonful soda, 
half teaspoonful cream of Tartar, one teaspoonful 
Extract Lemon ; beat all together and bake. 

Cocoa-nut Pudding. — Melt two ounces butter, 
stir in two ounces sugar, boil up for a moment, 
when cool grate in two ounces cocoa-nut, and 
two ounces shred citron, one teaspoonful Ex- 
tract Lemon, and four eggs well beaten; put 
into cups and bake half an hour, or in one large 
dish and bake longer. 

Cottage Pudding. — Three cups flour, one cup 
sugar, one cup milk, two tablespoonsful butter, 
two teaspoonsful cream of Tartar, one egg ; 
beat all well together, then add one teaspoonful 
soda, and one teaspoonful Extract Lemon ; bake 
one half hour; serve with sauce made in the 
following manner : 

Sauce — one cup butter, two cups powdered 
sugar, beaten to a cream; then add half pint 
boiling water, and when cool, add two table- 
spoonsful wine, and one teaspoonful Extract 
Vanilla. 



Take no Extracts bat Eichards & 
Warren's, when you buy, and thus 
avoid all worthless articles. 



RECIPES. 



15 



Potato Puddings. — Boil three large potatoes, 
mash smooth with one. ounce butter, three ounces 
thick cream, add three eggs beaten, a teaspoonful 
brown sugar, a pinch of salt, and a teaspoonful 
Extract Nutmeg ; beat all well together, and bake 
in a buttered dish, thirty minutes, in a quick 
oven. 

Small Cold Pudding. — Into a pint of new milk, 
beat the yolks of six eggs, sweeten to taste, and 
add two teaspoonsful Extract Pineapple ; pour 
the mixture into cups, steam for half an hour, 
next day turn out and garnish with jelly. 

A Quick Made Pudding. — One pound flour, one 
pound suet, quarter pint new milk, two teaspoons- 
ful Extract Mace, half pound raisins, quarter 
pound currants ; mix well and boil three quar- 
ters of an hour in a floured cloth. 

Marlborough Tarts. — Quarter and stew very 
tender, juicy apples ; to a teacupful of the pulp, 
rubbed through a sieve, put the same measure of 
sugar, same of vv'ine, half a teacupful melted 
butter, two teaspoonsful Extract Kaspberry, a 
tumblerful of milk, four eggs, two teaspoonsful 
Extract Nutmeg: mix all well together, turn into 
a deep pie-plate lined with pastry. Bake about 
thirty minutes. 

Suet Pudding. — Take four cups flour, one cup 
molasses, one cup suet, one cup milk, one cup 
raisins, one teaspoonful soda, two teaspoonsful 
Extract Mace, mix, and boil three hours. 

Kichards & Warren's Extracts are 
made from the fruits at the season when 
the purest flavor may be extracted. 



16 



RECIPES. 



Lemon Tart. — Mix together the yolks of twelve 
eggs, twelve ounces sugar, twelve ounces butter, 
the whites of six eggs, one tablespoonful Extract 
Lemon ; bake in plates the bottom lined with paste. 

Lemon Pie. — Take one lemon, one cup sugar, 
yolk of two eggs, half cup milk, half cup water, 
half a cracker, two teaspoonsful butter; place in 
a crust made in the usual way, and bake in a quick 
oven; when $one beat the whites of the above 
eggs with one teaspoonful Extract Lemon to a 
stiff froth, spread over your pie, sprinkle sugar 
over it and brown it. 

Pop Overs. — Stir three eggs, three cups flour, 
three cups milk, one teaspoonful Extract Orange 
to a smooth batter, and bake in cups. 

Amalgamation Cake. — Mix together the whites 
of eight eggs, three cups sugar, one cup butter, 
five cups flour, one teaspoonful soda, one tea- 
spoonful cream of Tartar, and two teaspoonsful 
Extract Lemon. Then take the yolks of the 
above eight eggs, two cups brown sugar, one cup 
molasses, one cup butter, one cup buttermilk, 
one tablespoonful soda, one egg, two teaspoons- 
ful each, Extract Cloves, Extract Allspice, and 
Extract Cinnamon ; mix together. Put altern- 
ately a layer of each mixture in a baking dish 
and bake in a quick oven. 

Washington Cake. — Five cups sifted flour, 
three cups sugar, half cup butter, three gills 
milk, quarter pound each raisins, citron, and 
currants, three eggs, small teaspoonful soda ; one 
teaspoonful each, Extracts Pineapple, Straw- 
berry and Nutmeg ; mix together and bake. 



The best fruits only are used in Kichards 



EXTRACTS. 



17 



EXTRACT OF XJEMOtf. 

This flavor is used probably more than any 
other except Vanilla, and is deservedly a very 
popular flavoring agent. It is procured from 
the lemons which come principally from Mes- 
sina. Our Extract of Lemon is prepared with 
great care, and is recommended as a flavor 
which will retain its sweetness for any length 
of time, being on this account much superior to 
the oil or the ordinary essences, which are so 
common in the market, and which are liable to 
become rancid by age. It is so purified and 
concentrated, that a few drops possesses the 
strength of a lemon, and can be used at any 
season of the year, even when the fruit cannot 
be obtained, and is really much cheaper. As an 
addition to pastry, cooking, icecream, jellies, &c, 
this flavor will be found invaluable, used accord- 
ing to the directions given for Extract Vanilla. 



EXTRACT OF CELERY. 

This Extract possesses the peculiar flavor of 
the plant to a great degree, and may be used 
whenever that flavor may be desired. To chicken 
salad it proves a most excellent addition. It 
may also be added to soups, gravies, &c. 



In one dozen bottles of Bichards & 
Warren's Extracts, is condensed the 
flavor of a bushel of fruit. 



18 



RECIPES. 



Jelly Made Without Fruit. — To one package 
of Cox's Refined Gelatine, add one pint of cold 
water ; let it stand one hour ; then add three 
pints boiling water, two pounds sugar, boil and 
add two teaspoonsful Tartaric acid, one pint 
Sherry or Madeira wine, one tablespoonful Ex- 
tract Orange, and one tablespoonful Extract 
Lemon, or other flavors if desired, and strain 
through a flannel bag into moulds or into ordi- 
nary dishes as may be desired ; set it in a cold 
place and let it stand for several hours. This 
will make about three quarts. In warm weather 
less water should be used. 

Celery Sauce. — Boil an onion in half a pint 
of water, when tender, add salt and pepper, a 
gill of milk, and thicken with pounded cracker ; 
boil it a quarter of an hour, and then pass it 
through a sieve with the back of a spoon ; when 
done add three teaspoonsful Extract Celery. 

Vegetable Soup. — One onion, two turnips, 
one carrot, one quart of water, sufficient salt and 
half tablespoonful of butter braided in flour ; 
make into soup, and when removed from the 
fire, add two teaspoonsful Extract Celery, one 
teaspoonful Extract Cloves, one teaspoonful Ex- 
tract Mace. 

Fancy Flavors. — By a combination of two or 
more of Richards & Warren's Extracts, a variety 
of new flavors may be produced. 



Many suffering sick have blessed the 
day when they discovered Kichards & 
Warren's Cooking Extracts. 



RECIPES. 



19 



Apple Bread Pudding. — Pare, core and stew 
six large apples and a large tablespoonful of 
butter, sweeten to the taste, and add two tea- 
spoonsful Extract Pineapple. Then line the 
bottom of a pudding dish with bread crumbs 
and place in alternate layers of apples and bread 
crumbs until your dish is full, sprinkle sugar on 
the top, add a tablespoonful of butter and bake. 
To- be eaten cold with milk, sweetened and 
flavored with Extract Lemon, poured over it. 

Apple Sauce. — Pare, core and stew four large 
apples, sweeten to taste, and stir in two tea- 
spoonsful butter, when cold, add one teaspoonful 
Extract of Rose or Lemon. 

Use of Flavors. — Housekeepers who have 
private recipes will find upon trial that the addi- 
tion ^of flavoring Extracts to them will greatly 
improve their quality. 

Fruit Cake. — Sugar, butter and flour one 
pound each, ten eggs, currants two pounds, 
raisins two pounds, stoned and chopped fine, 
one half pound citron, half tumbler of brandy, 
in which the currants and raisins must be rinsed 
to prevent them settling at the bottom of the 
cake. Work the butter to a cream, and rub the 
sugar well in, then gradually the flour ; beat the 
yolks and whites of the eggs separately, then 
mix all together : then add the brandy and fruit, 
two teaspoonsful Extract Mace and two tea- 
spoonsful Extract Cinnamon or Lemon. 



Twenty-five years experience, has 
brought Eichards & Warren's Extracts 
-to perfection. 



20 



RECIPES. 



Pleasant Beverages. — Take three table- 
spoonsful of syrup made as directed below, of 
whichever flavor is desired ; place into a tumbler 
and fill with ice water, mix thoroughly together. 
These will be found to be very pleasant drinks, 
the syrup being much superior to those made to 
sell in the stores. To create a foam, if it be de- 
sired, add half a teaspoonful of baking soda 
dissolved in a little water. 

Syrup op Strawberry. — Dissolve one tea- 
spoonful Tartaric acid in half a pint water, then 
add one pound white sugar, and place over the 
fire, stirring it until the sugar is dissolved : 
strain, and when cold, add one tablespoonful 
Extract of Strawberry, and mix thoroughly to- 
gether. 

Syrup of Raspberry. — Make as above, sub- 
stituting Extract of Raspberry for Strawberry. 

Syrup Pineapple. — Make in the same way, 
using Extract Pineapple. 

Syrup Banana. — Make in the same way, 
using Extract Banana. 

In the same way may be made Syrups of 
Vanilla, Apricot, Lemon, Jargonel Pear, Necta- 
rine, Orange, and Green Gage. 

Raspberry Vinegar. — Take the Raspberry 
Syrup made as above, and add to one pint of it 
a tablespoonful of vinegar, and mix well together. 



Ladies who use Kichards & Warren's 
Extracts, wonder how they got along 
without them. 



EXTRACTS. 



21 



Extract of Strawberry, 
" Kaspberry. 
" Pineapple, 
" Jargonel Pear. 

These fruit Extracts may be used whenever 
the flavor of the fruits which they represent is 
desired. They are manufactured in such man- 
ner, and so highly concentrated, that a small 
vial represents as much strength as a quart of 
the juice. A teaspoonful added to the pint of 
the article to be flavored will be about the 
proper proportion if added when cool. They 
are well adapted for Ice Creams, Jellies, Pud- 
dings, Syrups, &c. 

Extract of Bitter Almonds, 
" Peach. 

These extracts are used most generally for 
flavoring cakes, being better adapted for this 
purpose than for jellies and sauces. Their fla- 
vor is too well known to require comment here, 
and by using Richards & Warren's Extracts, 
the true flavor may be communicated as desired. 
About a teaspoonful to the pound of cake is the 
proportion generally used, but persons may 
flavor to suit their tastes, which will be readily 
ascertained by trial. 

Kichards & Warren's Extracts have 
been in use twenty-five years, and all 
who have used them, speak well of them. 



22 



RECIPES. 



Cream Marange. — A custard made of one 
pint of milk and four eggs, leaving out the 
whites of two; one tablespoonful Extract Va- 
nilla, two teaspoonsful Extract Rose; make it 
very sweet; dissolve one ounce of isinglass, and 
stir into the custard ; beat to a froth one pint of 
rich cream, and when the custard is mixed with 
the isinglass, pour it over the frothed cream, 
stirring it well. Fix lady-fingers cakes or slices 
of sponge cake in the mould, and when the mix- 
tuae is cool, pour it in and set it on ice till 
served. If, when all mixed, the custard does 
not seem frothy, churn well with a whip-stick 
till it does, before putting it into the mould. 
The isinglass should be kept warm while the 
custard thickens, and then added. You may 
make a richer custard with ten eggs, leaving out 
the whites of six. With the whites you may 
make the snow. 

Apple Pie Without Apples. — Grate two tea- 
spoonsful of bread crumbs, take sufficient water 
to moisten thoroughly, a teaspoonful of Tartaric 
acid, sweeten to taste, mix well together, and let 
it come to a boil ; when cool, add two teaspoons- 
ful Extract Nutmeg and one teaspoonful Extract 
Lemon; then make your pie and use the above 
as you would stewed apples. This will make a 
pie that any one would pronounce a good apple 
pie. 



Nutmeg graters are rendered obsolete 
by the use of Kichards & Warren's 
Extracts. 



RECIPES. 



23 



Huckleberry Pudding. — Make a paste with 
one quart of flour and half a pound of butter; 
rub one half the butter into the flour; mix this 
with cold water; roll it out and put on the re- 
mainder of the butter in little pieces; roll it 
out half an inch thick, spread the cloth pre- 
viously dipped in water and well floured over 
the colander; lay the paste on it; All it with 
berries ; tie the cloth tight; put it into boiling 
water and boil two hours. Serve with sweetened 
cream flavored with Extract Jargonel Pear or 
Extract Strawberry. 

Pumpkin Pies. — To nine tablespoonsful of 
strained pumpkin add one quart of boiled milk, 
four eggs, a little salt, three tablespoonsful of 
wine, one teaspoonful Extract of Rose, one tea- 
spoonful Extract Lemon, half teaspoonful Tar- 
taric acid ; sweeten to taste, and make into pies. 

Calves' Foot Jelly. — Take four feet and boil 
them in one gallon of water to two quarts; strain 
it to cool, and when cold take off the fat; put 
the jelly on the fire with one pint and a half 
gill of wine and one gill of brandy ; one pound 
of loaf sugar, one teaspoonful Tartaric acid, 
one teaspoonful Extract Lemon, the whites of 
seven eggs with the shells. Boil all together for 
one half hour, then pass it through a thick 
flannel bag until clear. 

Numerous testimonials could be shown 
in favor of Bichards & Warren's Extracts, 
but their best recommendation is their 
use. 



24 



RECIPES. 



Syrup of Ginger. — Take half a pint of water 
and add one pound of white sugar ; place it 
over the fire and stir until the sugar is dissolved ; 
strain, and when it is cold, add Extract of Gin- 
ger to the taste, stirring it well together. 

Gingerbread. — Take two cups sugar, one cup 
butter, one cup sour milk, two cups flour, one 
teaspoonful soda, three eggs, and two tea- 
spoonsful Extract Ginger, mix well together, and 
bake. 

Ginger Snaps. — Two and a half pounds of 
flour, half pound of butter or lard, half a pound 
of sugar, one pint molasses, one teaspoonful 
saleratus, two teaspoonsful Extract Ginger. This 
should be rolled very thin and baked but a few 
minutes. It softens by being kept. 

Sponge Gingerbread. — Two tablespoonsful of 
butter, two cups molasses, one cup milk, one tea- 
spoonful soda, flour to make a pretty stiff batter, 
two teaspoonsful Extract Ginger. 

Excellent Summer Drink. — To prevent 
cramp in the stomach, or such complaints 
which are so common in warm weather, take 
a tablespoonful Syrup of Ginger, a teaspoonful 
of Extract Ginger, a tumblerful of water, and 
drink during the day. 



Druggists and Grocers keep Eicharcls & 
"Warren's Extracts. 



EXTRACTS. 



25 



Extract of Hose, 
" Orange. 

These extract* represent the true flavors of 
Che flowers and fruit from which they are ob- 
tained, and may be used for all culinary pur- 
poses the same as Extract of Lemon. 

Extract Ginger. 
This Extract, so generally known and esteemed 
for its valuable medicinal properties and uses, is 
also capable of being advantageously used for 
culinary purposes, being made from the purest 
Jamaica Root in a very concentrated form. 
Syrup Ginger, made as on the previous page, 
makes a pleasant beverage when aided to water. 
For making Ginger Cake, its use is far superior 
and much more convenient than the powdered, 
root, as the latter article varies very much on 
account of age and the impurities frequently 
found in it, whereas the extract is always of 
uniform strength. As a medicine, it will be 
found a valuable remedy in cases of Dyspepsia, 
Flatulency, Cholic, Cholera Morbus, Nausea, 
Sea Sickness, Cramps or Pain in the Stomach, 
Diarrhea, Gout, Rheumatism, Weakness, De- 
bility, &c. 

Dose for an adult — From one-half to one tea- 
spoonful, to be taken in sweetened water. For 
children in proper proportion. 

Kichards & Warren's Extract of Gin- 
ger may be used as a medicine or as a 
flavor. 



26 



RECIPES. 



Pumpkin Custard.— Take five pounds pump- 
kin, pare off the outside rind, discard it, then 
divide into slices, take three or four good-sized 
apples cut into small pieces, and put the pump- 
kin and apples together in a deep dish, adding 
one and a half pounds of moist sugar, two tea- 
spoonsful each Extracts Allspice, Cloves and 
Lemon, a teacupful sweet cider; mix together, 
cover the dish over with a thick, plain paste, 
bake in a steady oven for one hour. 

Spanish Biscuit. — Beat the yolks of eight 
eggs nearly one half hour, then beat in eight 
tablespoonsful of white sugar, then beat the 
whites of the eggs to a strong froth, then mix 
all well together, add four tablespoonsful of flour 
and two teaspoonsful Extract of Cinnamon, di- 
vide into biscuits, and bake on papers. 

Tomato Catchup. — Skin, slice, and boil the 
tomatoes well; then put to one gallon not 
strained one ounce of scraped horseradish and 
one tea spoonful Cayenne pepper, and salt to 
your taste ; boil this away to three quarts, and 
strain ; then add a pint of wine, half a pint of 
vinegar, one tablespoonful each Extracts Mace, 
Nutmegs and Cloves, mix well together. Bottle 
it and leave the bottles open two or three days, 
as it sometimes ferments a little, and requires 
scalding ; then cork tightly. 

Housekeepers who have become dis- 
gusted with common Extracts, are re- 
quested to try Eichards & Warren's 
make. 



r 



Rye Pan Cakes. — prepare the lard as you 
would to fry doughnuts; take one tumblerful 
of milk, one of syrup or light molasses, piece 
of butter the size of a walnut, two teaspoonsful 
Extract Mace, one teaspoonful of soda, one egg, 
and a little salt. Put the soda with the milk, 
add the syrup, then the Extract of Mace, butter, 
salt and eggs, stir into this the rye until you 
have a rather stiff batter, then take another 
spoon, dip it into the hot lard, then take of the 
rye batter a piece about the size of an English 
walnut, and fry. By dipping the spoon into the 
hot lard the batter will drop nicely into the 
lard without scraggling. As it takes sometime 
to cook them through, the lard or fire should not 
be too hot. Eat with sauce flavored with Ex- 
tract Vanilla. 

Lemon Jelly. — Take one box Cox's Refined 
Gelatine, pour over it one quart boiling water, 
stir until all is dissolved, add a teaspoonful Tar- 
taric acid, four cups sugar; when it is all dis- 
solved, add the whites of four eggs well beaten, 
and let it boil up once over the fire, add two tea- 
spoonsful Extract Lemon ; strain into moulds or 
cups, and let it stand until stiff. 

Good Recipe for Digestion: 

"After dinner, rest awhile; 
After supper, walk a mile." 



Richards & Warren's Extracts are put 
up in two-ounce bottles. 



28 



KECIPES. 



Graham Bread. — Take one coffee-cup of 

white flour, two of Graham flour, one of warm 
water, half a cup of yeast, and a little molasses, 
a small teaspoonful of salt, and half a teaspoon- 
ful of saleratus dissolved in the water. It should 
be made as stiff as can be stirred with a spoon. 
If you prefer to add a spoonful of Indian meal 
it should be scalded. Let it rise overnight, and 
when it is very light bake it about an hour in a 
moderate heat. The above recipe will make one 
loaf of bread. 

Ham Toast. — This is very convenient to hand 
round with chicken or with roast veal, and also 
makes a tasty breakfast or luncheon dish. Mince 
ve-ry finely the lean of a slice or two of boiled 
ham, beat the yolks of two eggs and mix them with 
ham, adding as much cream or stock as will make 
it soft; keep it long enough on the fire to warm 
it through — it may be allowed almost to boil, but 
should be stirred all the time. Have ready some 
buttered toast, cut it in round pieces, and lay 
the ham neatly on each piece. 

Superior Johnny Cake. — Two eggs, half a cup 
of molasses, half cup of sugar, half cup butier, 
one pint butter milk, one teaspoonful saleratus, 
a little salt, one teaspoonful Extract Allspice ; 
make a batter with two-thirds meal and one- 
third flour. To be eaten warm, with butter. 



Richards & Warren's Extracts are un- 
surpassed for purity and strength. 



EXTRACTS. 



29 



Extract of Nutmeg, 
" Cinnamon, 
" Cloves, 
" Allspice, 
" Mace. 

These Extracts, manufactured from the purest 
spices bearing their names, are of first quality, 
and are much more convenient than the powders 
hearing the same names, as the latter are fre- 
quently inert and worthless from age or inferi- 
ority of quality, or adulterations with which 
they are mixed, while the Extracts will retain 
their strength and purity for any length of time, 
and in any climate. These Extracts are much 
more desirable for spicing fish, pickles, &c, than 
the whole or powdered spices, because the flavor 
alone is communicated without the woody por- 
tions. Extract of Nutmeg is much better for 
flavoring custards, &c, than the grated nutmeg, 
for it mingles with the whole custard, whereas 
the Nutmeg itself always rises to the top. 

Extract of Apricot, 
" Green Gage, 

" Nectarine. 
These Extracts, though not so well known as 
many others, are nevertheless very much ad- 
mired by those who have used them. They may 
be used whenever a fruit flavor is desired. 



Richards & Warren's flavors are excelled 
by none. 



BILLS OF FARE. 



Winter Dinner. — Soup, Roast Beef, Stewed 
Onions, Cold Slaw, Turnips, Apple Sauce, Apple 
Pie and Custard. 

Another. — Boiled Ham, Oyster Pie, Turnips, 
Potatoes, Parsnips, Baked Rice Puddings and 
Preserved Tomatoes. 

Another. — Bean Soup, Roast Pork with Apple 
Sauce, Turnips, Potatoes, Beets, Pumpkin Pud- 
ding, Preserved Plums. 

A Fine Dinner. — Chicken Pot-pie, Oyster 
Fritters, Turnips, Parsnips, Beets, Cold Slaw, 
Plum Pudding, Preserved Peaches. 

Christmas Dinner. — Roast Turkey, Cranberry 
Sauce, Boiled Fowls with Celery Sauce, Boiled 
Ham, Goose Pie, Turnips, Cold Slaw, Squash, 
Beets, Hominy, Mince Pie, Boiled Lemon Pud- 
ding and Baked Pumpkin Pudding. 

New Year's Dinner. — Boiled Turkey, with 
Oyster Sauce ; Roast Goose, with Apple Sauce; 
Boiled Tongue, Chicken Pie, Stewed Beets, Cold 
Slaw, Sweet and White Potatoes, Turnips, Win- 
ter Squash, Mince Pie, Plum Pudding, Lemon 
Custard, Cranberry Tart. 

An Excellent Dinner.— -Venison Soup, Roast 
Fowls, Stewed Beets, Sweet Potatoes, Turnips, 
Squash, Sago Pudding, and Baked Apples. 

Boiled Dinnek. — Boiled Corn Beef, Cabbage, 
Carrots, Parsnips, Potatoes, Turnips, Apple Pie 
and Boiled Custard. 



Ask your storekeeper for Kirfiards & 
Warren's Extracts. 



MISCELLANEOUS RECIPES. 31 



To Make Shirt Bosoms Shine. — Take two 
ounces of the best Gum Arabic in lumps, put it 
in a wide-mouthed bottle, and pour upon it one 
pint of water, and let it remain until the gum is 
dissolved, and a mucilage is obtained; it may re- 
quire a week or more to dissolve, and it should be 
shaken frequently. A tablespoonful of this muci- 
lage to one pint of starch, will give the linen a 
beautiful lustre. 

How to Make Good Ink. — Take six quarts of 
Clear Water and boil it for about an hour; four 
ounces of the best -Logwood chipped very thin 
across the grain, adding, from time to time, boil- 
ing water, to supply in part the loss by evapora- 
tion. Strain the liquor while hot and allow to cool. 
If the liquor is then short of five quarts, make it 
equal to this quantity by the addition of cold water; 
after which let twenty ounces of the best galls be 
added. Let a paste be prepared by triturating four 
ounces of Copperas burnt to whiteness, and let 
half an ounce of Verdigris be well incorporated 
together and added to the above decoction ; also 
add three ounces of Coarse Brown Sugar and six 
ounces of Gum Arabic. Put the materials into a 
stone bottle of sueh size as to half fill it ; let the 
mouth be left open and shake the bottle well 
twice or three times a day. In about two weeks 
it may be filled and kept in closely-stopped bottles. 

Ink should not be exposed to the cold, as the 
frost injures it. 

To Make Indelible Ink. — To one pint of writing 
ink, made as above, add one half drachm of Ni- 
trate of Silver, dissolved in a little water. Linen 
to be marked should be stiffened with mucilage of 
Gum Arabic, and ironed out smooth before 
writing upon. 



32 



J^lgf 1 Housekeepers who have never us ] 
Richards & Warren's Flavoring Extrac? 
should certainly make a trial of them, to di 
cover their rich quality, and the great impro\ 
ment they are to cooking and pastry. Tho 
who do not use them because they have nev 
seen the benefit of them, are like old Maj 
Foughy, who was opposed to the magnetic tel 
graph before its introduction. He fought again g 
it with all his power, yet in the progress < ^ 
events, the poles were raised, and the wires wei 
stretched, and the Major was called upon 
behold the improvement. " I tell you, gentl 
men," said he, "I have given my attention t 
this thing, and it will never work ; it may c I 
for letters and small packages, but for large pai 
eels it is not worth a darn." 



RICHARDS & WARREN'/ 



See advertisement on the cover of this book 



:o: 



^T»W 42J*.JST CSrJEOC 




From Your Storekeeper. 



"(THE INCREASING- DEMAND FOR 

? Cocking tocts 

It 

» ts caused the production of inferior 
0 tides by various parties, and the effect 
r f such preparations in the market has 
, )en to injure the sale of reliable Ex- 
< 'acts, because people become disap- 
ointed in their use. 

! We have studied to preserve the 
iandard quality of our Extracts by 
mailing ourselves of all improvements 
i their manufacture, and the result has 
een that we have been gratified by a 
f ^eady increase in our business. 

To those who have not used our 
looking Extracts we would say, 

t PLEASE MAKE A TRIAL OF THEM 

and be convinced of their superiority. 



LIBRARY OF CONGRESS 




